ckreef

This was a very brief discussion between myself and Aussie Joe (Guru member) The idea is to start a hot bed of coals and do a quick sear before a ceramic kamado gets heat soaked. After the Sear you can then dial in a temp and let it heat soak for the final cook. This should work for any ceramic kamado. Tonight I decided to do a practical application of this idea to demonstrate it. Fired up a bed of lump. A quick sear on a few pieces of chicken using the lower grate. (just a light sear as they will finish cooking in the bake phase) Once the Sear was done I pulled out the lower grate then installed the diffuser. Next I installed the main grate. Closed the dome and set both vents for 350*. Gave it about 20 minutes and it parked right where I wanted it to and was fairly well heat soaked at that temperature. Ready for the baking phase. Dinner baking at 350*. Grilled Chicken Alfredo Casserole. A really good/easy procedure that has many applications. You just need to know your vent settings. Charles - Prometheus 16.5", Cassiopeia 19" TT

He'll have to figure out how to use his other hand!! He'll have to figure out how to use his other hand!! LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

I told you the blizzard is coming they just screwed up the predicted snow fall - LOL I'm not worried - I'm sure you'll be out in the blizzard firing up that initial cook. I know I would be. Charles - Prometheus 16.5", Cassiopeia 19" TT

No worries. There will be enough people there to help. All he'll need to do is work the camera and direct the traffic. Oh and smile a lot - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice - never had bison before. Charles - Prometheus 16.5", Cassiopeia 19" TT

Double ouch. I agree with the Super glue. Charles - Prometheus 16.5", Cassiopeia 19" TT

Love me some gumbo. Charles - Prometheus 16.5", Cassiopeia 19" TT

It is really nice when she has the opportunity to do that. We both work for the same company and usually get home at about the same time. Yesterday she knew I was getting home late and she knew what I was planning on cooking so she had me all setup. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's what I'm talking about. A perfect way to spend a fall day. That or riding the motorcycle. Charles - Prometheus 16.5", Cassiopeia 19" TT

Mrs skreef has the protein defrosted. Stired the lump in Prometheus then added new lump. Dome open and ready for MAPP. Adult beverage poured and waiting. Basically everything ready for me to just start grilling. Love you sweetie ........ Charles - Prometheus 16.5", Cassiopeia 19" TT

I saw that earlier today - very kewl.Let me know if you ever need higher rez pictures. I have them all in a much bigger format. I shrink them down before posting so they post faster. Charles - Prometheus 16.5", Cassiopeia 19" TT

LOL - takes me back a few more years than I care to remember. Charles - Prometheus 16.5", Cassiopeia 19" TT

TY everyone. Was a really tasty shrimp dinner. I love lime and coconut. You know "put the lime in the coconut ......" Charles - Prometheus 16.5", Cassiopeia 19" TT

Thanks everyone very yummy. I got the Cedar wraps at either Kroger or Walmart can't remember I've had these last few a little while. Came in a flat pack with 8 or 10 wraps plus the same amount of butchers twine. I'll buy another pack soon. Works good for asparagus too. Charles - Prometheus 16.5", Cassiopeia 19" TT

Shaved egg yolk that's pretty kewl. Where do you come up with these ideas. Might have to try that sometime. Charles - Prometheus 16.5", Cassiopeia 19" TT

If I lived closer me and Mrs skreef would be there, blizzard of fall 2015 and all - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

On Prometheus (that doesn't have a controller plug) I would remove the entire bottom vent but it has a heat shield built into the ash basket. Cassiopeia has a different heat shield arrangement so removing the entire bottom vent doesn't really work. That's how I came about with the idea to remove the controller plug to just get a bit more flow in the bottom. There are a few few other people who have done the same. Charles - Prometheus 16.5", Cassiopeia 19" TT

I had a few small Mahi-mahi fillets so I made the best of it. Mrs skreef decided to use the heated up KK to bake some homemade chocolate chip cookies before the main course went on. Sort of like a residual heat cook but on the way up instead of afterwards. Cedar wrap soaked in lemon water. Mahi-mahi fillet, S&P, sprig of dill and lemon slices. Three bundles of goodness waiting to go. Cooking on Cassiopeia, indirect at 410* for 8 minutes. Light, flakey and moist but we're not done yet ..... Topped with a parmesan cheese crust then popped into the broiler for a few moments. Parmesan crusted Mahi-mahi served on a bed of mini bow-ties with a fresh lemon dill sauce and sprinkled with lemon zest. Mrs skreef thought it was the second best fish dinner I have ever cooked for her. Second only to the whole grilled black tilapia cook. I thought it was one of the very best fish dinners I have ever cooked in my entire life. It really was that good. The parmesan crust and lemon dill sauce took it way over the top. It's meals like this that's ruining my taste for the mundane. Charles - Prometheus 16.5", Cassiopeia 19" TT

KK's are like kids. If you wait till the time is right to have one you'll never have one. Charles - Prometheus 16.5", Cassiopeia 19" TT

Last night I just happen to need a 350*, diffuser in place setup. I also had the baking stone on the upper grate. I followed the exact procedure I outlined at the beginning of this thread to see if my instructions were correct. The only thing I did differently was I removed the controller plug on the ramp up to 300*. When it hit 300* I reinstalled the plug and set the top vent to 2 turns and continued following the instructions. It took 1 hour to get to 350* and I reset both vents per the instructions with the bottom vent set at about 1/3 opened. I gave it another 20 minutes before the cookies went on the baking stone. Temperature at that time was 365* and the KK was fairly well heat soaked. Charles - Prometheus 16.5", Cassiopeia 19" TT

Who needs bosco at home as long as his KK's arrive - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks a little scarey to me. If you can come up with all those parts you might as well go buy a cheap shotgun. Charles - Prometheus 16.5", Cassiopeia 19" TT

Kewl - the grill shaped baking stone is just coming out for the 19".Charles - Prometheus 16.5", Cassiopeia 19" TT

No worries once you see them in person your order will soon follow. Charles - Prometheus 16.5", Cassiopeia 19" TT

If I'm seeing right that's not the actual baking stone that is a grill shaped heat diffuser. Almost white in color and not polished. Can be used as a baking stone. My grill shaped heat diffuser for the 19" has the same color just smaller. It is 1.25" thick and weighs 10 pounds. My round KK baking stone is rough and black on the bottom side, polished and dark grey on the top side. It's 14.5" in diameter x 1" thick and weighs 9.25 lbs. Definitely made out of something different. Charles - Prometheus 16.5", Cassiopeia 19" TT